Air France Debuts New Desserts by Nina Métayer in Long-Haul Business Class
- Joe Breitfeller
- 12 hours ago
- 2 min read
Air France has today announced the introduction of new desserts in long-haul Business Class by Chef Nina Métayer, a leading figure in French patisserie.
On Monday (April 13, 2026), Air France announced that from this month, renowned pastry chef Nina Métayer will continue her collaboration with the airline by creating a new collection of exquisite desserts, specially designed to be enjoyed onboard by long-haul Business Class customers. Voted World’s Best Pastry Chef in 2023, and already acclaimed for her previous collaborations with the airline, Nina Métayer is now continuing this adventure, which began in 2024. She has created a new range of sweet treats to be enjoyed over the coming months on flights departing from Paris.
In Monday’s announcement, Chef Nina Métayer, said,
“I designed these desserts to be true travel companions. I’ve created rich yet light pastries to take travellers on a sensory journey, whilst evoking the charm of faraway destinations.”
Each of Chef Métayer’s creations have been specially designed to be enjoyed on board the airline’s flights. Two of them are brand new and will be available on the menu for the first time, including the Raspberry coconut delight, with its comforting notes, and the Lemon verbena escape, a delightful citrus treat.
Nina Métayer discovered her passion for baking at a very early age during a stay in Puebla, Mexico. She went on to hone her skills, working notably in Melbourne, Australia, as well as in prestigious Parisian luxury hotels. In Paris, she began her career at Le Meurice, before joining the five-star Raphaël, where she created her first signature dessert, the ‘exotic floating island’, before joining Jean-François Piège’s Grand Restaurant, which was awarded two Michelin stars six months after opening. She then took charge of the dessert menu at Café Pouchkine and, building on this experience, launched Délicatisserie.com in 2020, initially as an online store. She now runs several bakeries and patisseries, as well as a chocolate shop in La Rochelle and Paris, and has become the embodiment of excellence and buoyancy in French patisserie.
Régis Marcon, a triple-Michelin-starred chef and Bocuse d’Or winner, is currently creating the Business Class menu for Air France’s long-haul flights on departure from Paris. Inspired by nature and his home region, Auvergne-Rhône-Alpes, he offers exclusive dishes characterized by refinement and authenticity. To create this refined cuisine, the chefs work in collaboration with Servair, using fresh, local produce that changes with the seasons. As part of Air France’s commitment to more responsible catering, the meat, poultry, dairy products and eggs on each menu are of French origin, and the fish sourced from sustainable or French fisheries. Vegetarian options are also systematically available in all cabins.
To combat food waste, Air France offers Business Class guests the option of pre-selecting their main dish up to 24 hours before the flight. This service combines the guarantee of availability of the customer's choice with fairer consumption on board.
Source: Air France
